CAPRESE- with sautéed button mushrooms

Serves 4

12 sliced bufala mozzarella

12 sliced tomatoes, heirloom if possible

8 white button mushrooms, sliced

8 garlic cloves, thinly sliced

3 TB olive oil

 ½ cup pesto

1 Tb. Balsamic vinegar

Salt and pepper to taste

In a sauté pan heat the olive oil on high heat. Add the garlic and sauté for 1 minute and then add the mushrooms. Turn the heat down to medium high. On 4 separate plates place the cheese and tomato slices alternately. Sprinkle with salt and pepper. Place a 1/4^th of the mushroom garlic on each plate. Then drizzle  the left over oil on top of that. Then drizzle a 1/4^th of the pesto on each plate.  ENJOY!